Pumpkin Potato Soup
This Pumpkin and Potato soup is the perfect soup to carry you through Autumn. I love incorporating the warm flavor of pumpkin into dishes in the Fall, and soup is one of the easiest things to make using pumpkin puree. This soup not only tastes great but is super nutritious too. This soup is naturally paleo and gluten free and will warm you up on chilliest of days.
I made this using my favorite chicken and apple sausage by Aidells, but you can use any sausage that you have on hand. I like to use the chicken and apple sausage because it has really great ingredients but also there is a slight sweetness that pairs perfectly with this soup.
A lot of recipes that use pumpkin puree do not call for a full can of the puree, but this recipe uses the full can, so you don’t have to worry about trying to find another recipe to use the rest before it goes bad.
Is Pumpkin Potato Soup healthy?
Pumpkins and potatoes both have a wide range of vitamins and minerals. This soup is grain free and dairy free, but there is oil in it. I used Avocado oil, but feel free to use olive or coconut oil in its place.
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Pumpkin Potato Soup
- 1.5 lbs Yukon Gold Potatoes I like to use yukon gold because I do not have to peel them. The skin is thin and a nice golden color.
- 1 can Pumpkin Puree
- 3.5 Cups Chicken Broth
- 12 Green Onions Chopped. Use the whites and half of the green part for the soup. Reserve the rest of the green part as a garnish
- 2 or 3 Garlic Cloves diced
- 2.5 tbsp Avocado Oil
- 1 tsp Sea Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Rosemary
- 4 Chicken and Apple Sausage Links
- Roughly chop the onion and garlic
- Dice Potatoes into 1 inch cubes
- Saute onion and garlic and 2 tbsp avocado oil in a soup pot. Cook until fragrant, but not brown – about 5 minutes
- Add potatoes and 3 cups of broth. Cook for 25 minutes on medium heat until the potatoes are soft.
- Add Pumpkin Puree and cok additional 5 minutes so that the pumpkin infuses into the flavor
- Remove the pot from the heat and use an immersion blender to puree the soup. Alternatively, you can add the soup to a food processor or blender to puree.
- Add 1/2 cup of broth (or your favorite dairy or non-dairy milk) to make the soup thinner.
- Dice the sausage. Add 1/2 tbsp of oil to a saute pan and lightly brown the sausage.
- Add the majority of the sausage to the pureed soup and keep some sausage as a topping. Top the soup with reserved green onions.